Pan-Grilled Tomato Salad With Lemon Dressing

Pan-Grilled Tomato and Feta Salad With Lemon-Caper Dressing
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.
  2. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.
  3. Cut the Feta into 4 slices. Set aside to drain on paper towels.
  4. Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side. 
  5. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side. 
  6. Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.
By September, 2003

Nutritional Information

  • Per Serving
  • Calories 360Calories From Fat 239
  • Fat 27g
  • Sat Fat 8g
  • Cholesterol 20mg
  • Sodium 1,077mg
  • Protein 15g
  • Carbohydrate 21g
  • Sugar 5g
  • Fiber 6g
  • Iron 3mg
  • Calcium 315mg
What does this mean? See Nutrition 101 .

Quick Tip

Lemon
To get more juice from a lemon, roll it on the counter a few times before squeezing.

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